Nostrovia!

There’s no better way to kickoff a column entitled Killer Hooch than a champagne toast is there?

Well…actually there is. The way you top any old champagne toast is to do it with fine champagne from France. That’s exactly what we did to get Killer Hooch going with a bang!

If you’ve ever been the person designated to buy the champagne for a New Year’s Eve party you’ve probably been instructed to “buy the good stuff” since they’ve got the “bubbly vinegar” on sale buy the case at that time of year. Taittinger clearly is “the good stuff.” The taste is kind of like a fine pear juice with just the right amount of bubbles. It “drinks” so smoothly that I’ll bet if you held your ear up to the glass it would coyly whisper, “chuck the glass and chug from the bottle.”

The next time you’re having a gathering of friends over, impress everyone by pulling out a bottle of Taittinger…now that’s Killer Hooch!

Postscript - With the kickoff column being champagne I was put in a unique situation. My job as a professional representing the AFL is to taste the items submitted and rate them. With the spirits it's easy. I sample it neat and then try it in a cocktail. Afterwards, I "cap it back up" and go on. Even with wine you can re-cork it and have the rest at a later date without it going to waste. With Champagne, you've got those beautiful bubbles rising up like a little champagne parade. The whole time you just know that little parade is going to end if you try to rig up some kind of rudimentary corking system and put it back in the fridge. My solution? I popped some popcorn, sat down and watched The Big Lebowski and knocked out the whole bottle.

For more information:
www.taittinger.com